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Mexi Chicken or Turkey Picadillo Nacho Bake

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“The raisins are optional, I prefer not to add them in, the mixture is just as good without them! You can use ground beef or pork in place of the chicken or turkey. This is a great weekend snack to serve while watching sports, or to serve at a small get together. For less heat adjust the jalapeno peppers and dried chili flakes to taste, we like extreme spice so I use 2 large jalapenos and about 1 tablespoon of dried chili flakes!”
READY IN:
35mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. For the chicken or turkey picadillo mixture; heat oil in a large skillet over medium heat; add in ground chicken or turkey with onions, garlic, dried chili flakes cumin, oregano and jalapeno peppers; cook until the meat is well browned.
  2. Stir in the flour and chili powder; cook for about 1 minute.
  3. Add in the raisins (if using) cider vinegar, sugar and drained tomatoes; cook stirring; cook for about 8-10 minutes.
  4. Add in the beans, then season with seasoned salt (or white salt) and black pepper; cook until heated through completely.
  5. Arrange the nachos on a large baking sheet.
  6. Spoon the chicken picadillo mixture over nachos, then the salsa over the nachos.
  7. Sprinkle/top with grated cheese (you can use any amount desired).
  8. Bake for about 5-6 minutes or until the cheese has melted.
  9. Delicious!

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